Great value home reared lamb at O&T

This week we have lowered our lamb prices on the till to reflect current farm gate prices. At this time of year there is always a good supply of quality lamb available hence farm gate prices coming back. We have therefore reduced our prices by 15% which makes this beautiful flavoursome meat more affordable to you.

Hugh has lots of lambs ready at our own farm destined for the shop. Why not pop along and treat yourself to some of this slow matured grass reared lamb for dinner this week.

Recipe for roast lamb

One of our favourite lamb dishes is a slow cooked shoulder of lamb roasted with garlic and rosemary for four hours. Here's how we cook it:

Ingredients:

• 1 large bunch fresh rosemary
• 2 kg quality shoulder of lamb
• olive oil
• sea salt
• freshly ground black pepper
• 1 bulb garlic, unpeeled, broken into cloves

Method:
Preheat your oven to full whack. Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170'C/325'F/gas 3 and cook for 4 hours – it's done if you can pull the meat apart easily with two forks.

Remove the lamb from the oven and place it on a chopping board. Cover it with tinfoil, then a tea towel, and leave it to rest for 20 minutes.

Enjoy!

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